Creamy Mushroom Chicken Pasta (One Pot)

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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Basil, Fresh(5g)
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  1/4 teaspoon salt (to season)
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  1/4 teaspoon pepper (to season)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(15g)
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  Wine, White, Dry(80g)
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  Mushrooms, Cremini(227g)
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  Low Sodium Chicken Broth
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  Evaporated Milk, Canned(340g)
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  2% Milk(80g)
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  1/4 teaspoon salt (to taste)
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  1/4 teaspoon pepper (to taste)
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  Pasta, Penne, White, Dry(284g)
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  Parmesan Cheese(240g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(60g)

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season all over with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the chicken thighs skin-side down and sear for 6–8 minutes until golden brown, then flip and sear the other side for 4–5 minutes until no longer pink inside and internal temperature reaches 165°F. Transfer to a cutting board.
2. 2Add the diced onion to the same pot over medium heat and cook for 3–4 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and cook for 1 minute until fragrant.
3. 3Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer over medium heat for 4–5 minutes until the wine reduces by about half.
4. 4Stir in the sliced mushrooms and cook for 3 minutes over medium heat, stirring occasionally. Add the chicken broth, evaporated milk, and 2% milk. Bring to a gentle simmer over medium heat, then add the penne pasta and stir. Simmer for 12–15 minutes over medium heat, stirring occasionally, until the pasta is al dente and the liquid has reduced slightly.
5. 5Stir in the grated Parmesan cheese until fully melted into the sauce, about 1 minute. Remove from heat and let sit for 5 minutes to thicken.
6. 6Slice the reserved chicken thighs into strips and stir into the pasta mixture. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide evenly into 6 airtight containers while hot. Garnish each portion with fresh parsley and extra Parmesan before serving, or store garnishes separately and add fresh when reheating.